Eggplant Parmesan

Yield: 8 servings
Source: The Complete Cooking Light Cookbook, p. 284
Comments from a kitchen in PA: I love that this is so much less greasy than the fried-first stuff! But wouldn't guess it was lite. I halved the recipe (except for the garlic) to make an 8x8 pan, and I made two minor changes. I added 1/4 cup of light ricotta to the bottom layer (1 T. per quadrant of an 8x8 pan), which added one point per serving to the recipe (worth it), and I used about half of the oregano, which was plenty. This is a very good size serving!

INGREDIENTS:

1/2 c. dry white wine
1 T. dried basil
1 T. dried oregano
4 (8 oz) cans no salt added tomato sauce
1 (28 oz) can no salt added whole tomatoes, undrained and chopped
1 (6 oz) can tomato paste
2 garlic cloves, minced
1/4 c. water
1/4 tsp. salt
3 large egg whites, lightly beaten
1 1/4 c. Italian seasoned breadcrumbs
1/4 c. grated parmesan cheese
2 eggplants (about 1 3/4 lbs) cut 1/4" thick
cooking spray
3 c. (12 oz) pre-shredded part skim mozzarella cheese

INSTRUCTIONS:

  1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
  2. Preheat broiler.
  3. Combine 1/4 c. water, salt, and egg whites in a shallow bowl.
  4. Combine breadcrumbs and parmesan cheese in shallow dish. Dip eggplant slices in egg white mixture, and dredge in breadcrumb mixture.
  5. Place half of eggplant on a baking sheet coated with cooking spray; broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set aside.
  6. Preheat oven to 350. Spread half of tomato mixture in a 13x9 inch baking dish coated with cooking spray. Arrange half of eggplant over tomato mixture; top with half of the mozzarella cheese. Repeat layers with remaining tomato mixture, eggplant, and cheese (it's a good idea to save a little tomato sauce for the top before you sprinkle the second half of mozzarella).
  7. Bake at 350 for 30 minutes or until bubbly. Let stand 5-10 minutes before cutting.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
Calories=303; Fat=8.6g; Protein=19.3g; Carb=39.7g; Fiber=6.4g; Chol=27mg; Iron=3.5mg; Sodium=892mg; Calcium=414mg

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